If you'd eaten at any number of NYC restaurants over a 20-year period, you could have.

I defer to the Wiki: "Bourdain graduated from the Culinary Institute of America in 1978, and went on to run various restaurant kitchens in New York City - including the Supper Club, One Fifth Avenue, and Sullivan's - culminating in the position of executive chef at Brasserie Les Halles, beginning in 1998."

jayhawk88:You really should see a psychiatrist about that anal-retentive/OCD thing you have going on there.

Seconded.

Especially since he didn't really think it through. Anal-retentive but bad at critical thinking must make for an extremely difficult life. At least the anal folks I know can be trusted to be right most of the time. That actually comes in handy.

Actual Tweet"Amazing. Counting the health code violations at the airport panini place--any two of which would close a NYC resto. Up to 30 now." - 129 characters

With full word spelled out"Amazing. Counting the health code violations at the airport panini place--any two of which would close a NYC restaurant. Up to 30 now." - 134 characters

Both are < 140 characters, therefore fit to publish to twitter.VerdictDOUCHE

Ladies and Gentlemen..... Mayhem's next feat will to count the letters of the alphabet and go into a rant about how stupid Sesame Street is for only featuring one or two letters per show. We all know what a douche Big Bird is.

acronym:considering the claim to fame of the restro he worked at was french fries, I'd call him a cook.

Chefs can't make awesomely perfected versions of common foods? Assloads of restaurants that ruin their fries beg to differ. Maybe there is a definition of chef you'd care to pull out of your ass and educate us with?

If anything they fry is on the same level as short-order cooking, is anything they bake on the level of an an ezbake oven?